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Monday, November 18, 2013

Minted Zucchini and Feta with Sunflower Seeds

I have been staring at the zucchini in my fridge for some days now trying to figure out what to do with it. I had entertained the idea of breading and frying it, but I have skipped one too many gym days to justify anything fried. Just as I nearly devolved into simply sautéing the zucchini with olive oil and salt as usual, I had an idea. Below is a dish that does not skimp on flavor and will leave your waistline in Mint Condition.

Minted Zucchini and Feta with Sunflower Seeds:

Here's What You Need:

2 large zucchini

1/2 tsp dried finely crushed peppermint

1/4 tsp dried basil

1 tsp lemon juice

1 tsp finely minced garlic

1 tsp white wine vinegar

1 tsp olive oil

Salt to taste

2 tablespoons of crumbled Feta Cheese

4 teaspoons of Sunflower Seed kernels (roasted and salted)

Here's What You Gotta Do:

1) Finely slice the zucchini using a vegetable peeler or
stringer tool and place in a large bowl.

2) Add all of the remaining ingredients (Except the Cheese and Seeds) to the bowl and mix
well.

3) Cover and place bowl in the refrigerator for 10 minutes
to let the dressing absorb and soften the zucchini.